Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Sofia Murtini, Erni
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Computer Science & IT

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Physicochemical and microbiological analysis of common spices available in Bangladesh Jubair, Abdullah; Hossain, Md. Murad; Zzaman, Wahidu; Sofia Murtini, Erni; Huda, Nurul
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1838

Abstract

This study aimed to assess nutritional composition, quality attributes and microbial load of different variety of turmeric (Curcuma longa), chili (Casicum annuum) and coriander (Coriandrum sativum) collected from different region of Bangladesh during April to October, 2023. Ash content in different spice ranged from 6.07% to 12.03% and protein ranged from 3.27% to 13.20%. Chili had the highest protein and coriander had the lowest. Chili contain more fat (17.21% to 20.21%) than turmeric (0.05% to 12.08%) and coriander (11.21% to 13.04%). In different varieties of chili capsaicin content, the American Trade Association (ASTA) color value and Scoville Heat Unit (SHU) values differed significantly between 0.08% to 0.32%, ASTA 58.1 to ASTA 74.25 and SHU 13000 to SHU 51000 respectively. In terms of analyzing curcumin content and color value of different varieties of turmeric, ranged from 1.98% to 3.02% and 33.26 to 50.74. In case of analyzing microbiological analysis of different spices, the total plate count (TPC) was found ranging from 3200 to 67000 where lowest TPC was found in turmeric (3200 to 8300). Salmonella spp. was detected in one sample of coriander. Nutritional composition, quality attributes and microbial load provide useful information for people who want to buy spices from other countries and for industrial use. 
PRODUCTION OF RED-COLORED RICE FLOUR THROUGH IMPREGNATION WITH RED PITAYA EXTRACT DURING SOAKING AND MILLING Gunarso, Amelia Agatha; Sofia Murtini, Erni; Harijono
Jurnal Teknologi Pertanian Vol. 26 No. 3 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2025.026.03.1

Abstract

Rice flour is a common ingredient in traditional food processing in Indonesia. Rice flour is commercially found in the market as white rice flour, and colorants are often added during processing. Traditionally, natural colorants are derived from plant sources, such as red pitaya (dragon fruit). Red pitaya is usually extracted and added separately to the dough. However, this practice is considered inefficient. Therefore, this study aimed to explore the impregnation of red pitaya’s pigments into rice flour and develop red-colored rice flour. Impregnation was carried out during the processing of rice grain into rice flour, specifically during soaking and milling, with varying soaking times (4, 8, and 12 hours). The results showed that pigment impregnation during soaking produced the best red-colored rice flour after soaking in the extract for 8 hours, with a moisture content of 10.9%; starch content of 68.5%; water-binding capacity of 232.14%; oil-binding capacity of 202.27%; and a particle size of 55.18 mm. Pigment impregnation during milling produced the best red-colored rice flour after 4 hours of soaking, with a moisture content of 12.3%, starch content of 76.6%, water-binding capacity of 206.45%, oil-binding capacity of 213.98%, and a particle size of 55.51 mm. The application of red-colored rice flour to rice paper shows that impregnation during soaking has a higher level of consumers’ acceptability, with a pink color and chewy texture, while impregnation during milling has a whiter color and a stiff texture of rice paper.
Co-Authors Gunarso, Amelia Agatha Harijono Hossain, Md. Murad Jubair, Abdullah Nurul Huda Wahidu Zzaman